Monday, August 31, 2009

seared sesame tuna

  • fresh tuna steaks
  • sesame seeds
  • olive oil

Rub tuna in seeds, coating all sides evenly. Heat olive oil over high flame for 3 minutes or until very hot. Saute tuna, cooking each side for three minutes, turning once. Remove from pan and serve immediately, slicing into thin strips on the bias.

The dish: In computer programing there's an old saying, gigo, or, garbage in, garbage out. That basic premise holds true in so many different areas of life that it's worth mentioning here. One of the basic steps to good cooking is to start off with quality ingredients. Eating a dish of rare tuna is highly dependent upon starting off with a pretty good grade of fish. I recently found a wholesaler that has some of the best frozen fish I've had at any price, and he's cheap. The tuna comes ready to eat and is sushi grade so eating it a little rare is no problem at all. I stocked my freezer full of fillets of salmon (who da thunk it?) and tuna. When they're ready to eat you can have a healthy a tasty dinner in a matter of minutes. If you're local to the orange county area, I encourage you to stop by 3 Kids corp and fill your freezer a little for the busy fall months ahead.

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